Rival TO600 - Manual (Page 11)

Plum Torte
Great for breakfast or dessert.
1 cup sugar 1 stick butter, softened
2 eggs 1 cup flour
1 tsp. baking powder 1 tsp. salt
12 prune plums, halved and pitted 1/2 lemon
1/3 cup sugar 2 T. cinnamon
Butter and flour 9 inch springform pan. With mixer, cream together sugar
and butter until light and fluffy. Add eggs, one at a time. In separate bowl,
combine flour, baking powder and salt. Add to mixer and blend until just
incorporated. Spread evenly in prepared pan. Starting on the outer rim,
place plums, center cut down, on top of batter. Continue placing plums
halves through middle and center. Squeeze lemon juice on top of cake.
Mix sugar and cinnamon together and sprinkle on top of cake generously.
Bake 1 hour until puffed and golden brown. Let cool on rack. Remove pan
band and serve. Serves 8-10.
Coconut Raspberry Bars
1 package or 8 whole graham crackers 1/2 stick butter cut into several pieces
3/4 cups flour 1/2 cup sugar
1 egg, lightly beaten 1 1/4 cups seedless raspberry jam
1/2 cup sugar 1 egg
1/2 stick butter, softened 1 7 oz. bag flaked, sweetened coconut
Preheat oven to 350°F for 15 minutes. Lightly grease 8 1/2 inch square
bake pan. Place broken graham crackers into bowl of food processor and
process until finely ground. Add butter and process until fully
incorporated. Add flour and sugar and pulse until combined completely.
Add egg and pulse until fully incorporated. Press into bottom of pan.
Spread jam evenly across crust. Combine butter and sugar in mixing bowl
and beat until light and fluffy. Add egg and beat until fully incorporated.
Add coconut. Drop large spoonfuls across jam and spread out across
filling. Bake for 30-35 minutes, until coconut is golden brown. Let cool
and chill for at least one hour before cutting.
NOTES
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RECIPES
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